]Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family (Asteraceae), native to subtropical and tropical South America and Central America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia's taste has a slower onset and longer duration than that of sugar, although some of its extracts may have a bitter or licorice-like aftertaste at high concentrations.
With its extracts having up to 300 times the sweetness of sugar, stevia has garnered attention with the rise in demand for low-carbohydrate, low-sugar food alternatives. Medical research has also shown possible benefits of stevia in treating obesity and high blood pressure. Because stevia has a negligible effect on blood glucose, it is attractive as a natural sweetener to people on carbohydrate-controlled diets. However, health and political controversies have limited stevia's availability in many countries; for example, the United States banned it in the early 1990s unless labeled as a supplement.
Stevia is widely used as a sweetener in Japan, and it is now available in Canada as a dietary supplement.
Rebiana is a trade name for a zero-calorie sweetener containing mainly the steviol glycoside rebaudioside A (Reb-A), which is extracted from stevia.[1]
Truvia is the consumer brand for a sweetener made of erythritol and Rebiana marketed by Cargill and developed jointly with The Coca-Cola Company.[2][3]
In December 2008, the United States Food and Drug Administration permitted Reb A based sweeteners as food additives.[4]
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